Aussie Pork Rissoles & Rainbow Fries
with Slaw & Creamy Dill-Parsley Dressing
Rissoles are a crowd-pleasing dinner winner, but when you cover them with herby dressing, they’re even harder to refuse! This colourful plate also gets a serve of veggie fries and a crisp and creamy slaw for a rainbow of delights.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
beetroot
2 clove
garlic
1 packet
pork mince
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1
cucumber
1 bag
slaw mix
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
1
egg
(Contains Egg;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and beetroot into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, finely chop garlic. • In a medium bowl, combine pork mince, Aussie spice blend, fine breadcrumbs (see ingredients), the egg and garlic. Season. • Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate
• Meanwhile, in a medium bowl combine dill & parsley mayonnaise and a drizzle of white wine vinegar.
Little cooks: Take charge by combining the sauces!
• Thinly slice cucumber into half-moons. • In a second medium bowl, combine slaw mix, cucumber and 1/2 the dill-parsley dressing. Season to taste.
Little cooks: Take the lead by tossing the slaw!
• Divide Aussie pork rissoles, rainbow fries and slaw between plates. • Spoon remaining creamy dill-parsley dressing over rissoles to serve. Serve with garlic sauce. Enjoy!
